Wednesday, January 3, 2018
2 medium eggplants, peeled and cut into 1/2 inch thick slices
1 lb. ground beef
1 c. chopped onion
1/4 c. Burgundy
2 Tbsp. snipped parsley
1 Tbsp tomato paste
2/3 c. soft bread crumbs
2 beaten eggs
1/2 c. shredded sharp American cheese
Dash ground cinnamon
3 Tbsp butter
3 Tbsp all-purpose flour
1 1/2 c. milk
Dash ground nutmeg
1 beaten egg
Sprinkle eggplant slices with a little salt and set aside.
In skillet cook beef and onion till beef is browned; drain. Add Burgundy, parsley, tomato paste, 1/4 c. water, 1 tsp salt, and dash pepper. Simmer till liquid is nearly absorbed. Cool. Stir in half the bread crumbs, 2 eggs, half the cheese, and cinnamon.
In separate saucepan melt butter. Stir in flour. Add milk all at once; cook and stir till thick and bubbly. Stir in nutmeg, 1/2 tsp salt, and dash pepper. Add a small amount of the sauce to the one beaten egg; return to hot mixture. Cook and stir over low heat for 2 minutes.
Brown the salted eggplant slices on both sides in a little hot cooking oil. Sprinkle bottom of 12 x 7 1/2 x 2 inch baking dish with remaining bread crumbs. Cover with half the eggplant slices. Spoon on meat mixture. Arrange remaining eggplant atop. Pour milk-egg sauce over all. Top with remaining cheese. Bake at 350 degrees about 45 minutes. Makes 6 to 8 servings.
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